Combine flour and salt in the bowl of a food processor; pulse to combine. Mix water, 1 Tbsp. olive oil, yeast and honey. Add to flour mixture and process 1 to 1-1/2 min. (dough will form a ball). Remove dough from processor, knead one or two times on counter and place in greased bowl covered with a towel. Let stand 1 hour or until doubled. Meanwhile, heat pizza stone on bottom rack of oven to 450°F.

Punch down dough. Divide into 4 pieces and roll on lightly floured counter to 7-inch circles. Working with 1 pizza at a time, place dough on pizza peel lightly coated with cornmeal. Brush surface of dough with some of remaining oil. Top with 1/2 cup cheese and 1/4 cup salsa. Carefully crack an egg on top and sprinkle with Parmesan cheese and pepper.

Transfer the pizza to the oven by sliding the pizza onto the hot stone using a metal spatula to move pizza without losing egg. Bake 12 to 13 min. or until crust is golden brown and egg white is completely set. Use the pizza peel to remove the pizza from the oven. Top with 1 Tbsp. cilantro.

Repeat with remaining dough and toppings.

Note:

Makes a lovely light lunch or dinner, served with a tossed green salad.